Iron Wok Tofu Stir-Fry

	Iron Wok Tofu Stir-Fry
	Iron Wok Tofu Stir-Fry The secret to fantastic Stir-frying is a Cast-Iron Wok. Cast-Iron provides for even cooking and makes delicious, crispy vegetables with minimal oil having to be used. Serves 4 2/3 cup Spring water 2 Tablespoon Mitoku Mikawa Mirin 2 Tablespoon Mitoku Johsen Shoyu 4 teaspoon Mitoku Organic Kuzu 1/4 teaspoon Mitoku Ginger Powder Crushed Red Pepper to taste dash of Mitoku Virgin Sesame Oil Minced Garlic, to taste 3 cups Broccoli 1 Onion cut into strips 1 red and 1 green small Bell pepper (optional) 1 cup fresh Bean sprouts 1 Zucchini, sliced 1 pound firm Tofu cut into 1/2" cubes 2 cups Organic brown rice or sushi rice Dilute kuzu in a small cup with cold water. Set aside. Then, for the sauce stir together water, mirin, soy sauce, ginger and crushed pepper. Brush a cold Cast Iron Wok with a thin layer of Virgin Sesame Oil. Preheat wok over medium heat. Add a bit more oil and stir fry garlic for 15 sec. Turn heat up to high. Add broccoli-fry for 5 min. Add onion, peppers and zucchini and fry for 3 min. Add bean sprouts- fry for another minute. Keep pushing vegetables from center of wok. Stir sauce and add to center of wok. Add kuzu and stir constantly until thick and bubbly. Continue to cook and stir for 2 mins. Then, Stir vegetables and tofu into sauce. Heat through. Serve over steaming rice. Skillet Blueberry Upside-Down Cake Melt away your winter blues with this scrumptious warm blueberry upside-down cake! TOPPING 1/3 cup safflower oil 1/4 cup honey 2 1/2 cup fresh organic blueberries 1 Tablespoon Mitoku Kuzu BATTER 1 1/2 cup whole wheat pastry flour 3 teaspoons baking powder (alum-free) 1/4 cup safflower oil 1/3 cup maple syrup (grade B) 2 eggs 1/4 cup soymilk or water For the topping: Wash and drain the blueberries. Mix together oil and honey in the bottom of  a cast-iron skillet/fry pan.  In a small bowl, add kuzu with a little cold water to reconstitute, then mix in the berries, then form a layer over the topping in the skillet. For the batter: Sift the flour and baking powder. In another bowl, beat the oil, eggs, maple syrup and soymilk. Stir in the flour mixture, just beat enough to mix well, but do not overbeat! Pour the batter evenly over the bluebe rries. Bake in the skillet at 350ºF for 30-35 minutes. When done the cake should spring back and when poked with a toothpick, come back clean. Remove from oven and let cool for 10 minutes, then loosen the edges with a knife. Turn the cake over onto a serving platter or serve right out of the skillet, cowboy-style! Enjoy!